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Happy New Year! I will begin my first blog of 2018 writing about one of the hippest restaurants in Oakland today. Shinmai opened about six months ago by partners Yingji Huang and Andy Liu. This is their second project together after Kakui, a sushi restaurant in Montclair. Shinmai is touted as bringing the Izakaya experience to the area. Izakaya is the Japanese version of an Irish pub or tapas bar where you go for food and drinks. Sound good already, doesn’t it?

I dined at Shinmai twice last year and have enjoyed the experience both times. My love for Japanese food is a good match at Shinmai because the menu allows me to sample a variety of differently prepared foods.

Their are five categories to their menu — raw, izakaya, robota, ramen, and sweets. The menu itself only changed slightly from my first visit in August to my latest visit last month.

The Raw category appears to stay consistent with two options —ocean trout or hamachi. I had the ocean trout which came with arima sansho, piquillo, and shiso. It was a beautifully presented dish and was quite tasty, but when it comes to raw fish, I may have to consider myself a purist. All I need is a little soy.

The Izakaya options were more extensive. The items on this list are like small plates meant to be shared. We were accidentally served the hand cut potato chips flavored with furikake, hon-dashi, and umami and I was so happy for the mistake. If you know me, you know I’m a sucker for potato chips and these were definitely umami.

The chicken karaage came with two sauces, but again the purist in me just needed a squirt of lemon to balance the crispy delicious fried chicken pieces.

The ebi okura is simply translated as shrimp with okra. It was prepared with brown butter ponzu, onion, and paprika oil. The ebi okura was in many ways a fusion of flavors.

We also ordered the PEI mussels which was prepared in a Thai coconut curry and red peppercorns. This curry was so amazing that my friend didn’t ask for more bread, but requested a side of noodles to soak up every last drop of sauce.

I tried a few options on the Robata or grill menu. Although not available at this time of year, I was able to try the corn with yuzu, dashi honey-butter, and bonito. This is like the Japanese version of elote or Mexican street corn. Note to self to come back to Shinmai in the summer for more corn.

The king trumpet mushrooms were prepared with house-made ponzu and peppercorns. This came on top of a bed of arugula and could have been classified as a warm mushroom salad. This was a hearty dish that I would rank as one of my favorites.

I was not that impressed with the beef ribeye which was grilled with ginger, black garlic, and charred leek. I felt like it was missing something. Maybe this could have been placed on a bed of arugula as well.

Shinmai also serves ramen which is a nice option to have. Typically when you eat ramen it is at a ramen shop and you have your own bowl of ramen and maybe you share an appetizer with it. At Shinmai you can share a bowl of warm deliciousness and still have room for much more interesting food. I shared a bowl of Tonkotsu Ramen with pork chashu, shoyu egg, wood ear mushrooms, onions, and bamboo shoots at both visits and each time it brought me comfort and a smile.There is a limited Sweet menu. I didn’t have dessert on my first visit, but I did try the panna cotta with vanilla-green tea and candied lotus root on my second visit. It had a perfectly creamy consistency and the flavor profile was wonderful.

Shinmai has everything going for it. The food is both creative and delicious, the space is hip and trendy, and they carry my favorite Japanese beer with the cat on it. Located in the neighborhood called San Pablo Gateway, Shinmai is West of Downtown Oakland near the Oakland Ice Center. It’s actually hard to find. Make sure you have the address, 1825-3 San Pablo Avenue, and look for an unmarked black door.

There is an up and coming neighborhood in North Oakland called Paradise Park that sits on the borders of Oakland, Emeryville, and Berkeley. I am familiar with the area because I drive through it twice a week when I take my nephews to school at Oakland Military Institute. A new cafe that shares its name with the urban Paradise Park neighborhood opened up last month and I was invited to a media event to check it out.

Paradise Park Cafe serves coffee from local Equator Coffee & Teas from San Rafael. Two thumbs up for the espressos that I have been making with their coffee beans. With opening hours of 7am on weekdays, I am likely to stop by for a morning latte before work. The cafe also specializes in juices. I sampled a few options and using purely fruits and vegetables, they’ve made something vibrant and delicious.Vegetarians and vegans have quite a few choices at Paradise Park Cafe. They offer a quinoa burger and plenty of salads. I was impressed with their homemade chickpea tofu which is the protein in their vegan wrap and an option to add to their salads. This works really well for the health conscious.On the other hand, their grass fed burger is served on a brioche bun and topped with Vermont cheddar cheese, fried onions, and a garlic and pepper aioli. It was juicy and packed full of flavor. The French fries held its own.My favorite item on the menu is the fried chicken sandwich. The chicken breast is marinated, grilled, and then fried in a light tapioca batter. This photogenic sandwich includes fresh carrots, radish, and kale, pickled onions, and a sriracha aioli. It also includes a side of crispy tasty French fries.Having a kids menu really speaks to the neighborhood. I would recommend the creamy homemade mac and cheese. For those that care, it’s also gluten free.For dessert you can order an ice cream burrito. Ice cream is wrapped in a flour tortilla and flash fried. I would recommend sharing this one and eating it pretty fast, otherwise you might make a hot mess.I’m sure those in the Paradise Park neighborhood are happy and excited to find a new cafe in town. I would definitely keep an eye on Paradise Park Cafe as they plan to utilize part of their space for pop-ups.

After hiking nearly thirteen miles today from the Golden Gate Bridge to Muir Beach along the Bay Ridge Trail, my friend and I were hungry. Since I have another week of my diet of not eating carbohydrates and sugar, my options are somewhat limited. I have friends who dined at The Kebabery on Friday evening with a positive review and since kebabs are a great choice for me, I suggested we have dinner there.

The folks behind The Kebabery are the same people behind the very successful Camino. This casual joint is located in North Oakland, bordering Emeryville. Unlike Camino where the focus is cooking from a wood fire oven, The Kebabery celebrates the grill.

We tried to order as much variety as we could for the two of us. We started with their soup which was a vegetarian soup with garbanzo beans, celery, tomato, Swiss chard, and mushrooms. A dollop of Greek yogurt and some infused oil was placed on top. After blending it with my spoon, the soup thickened up. It was comforting and tasted delightful. Another side dish to consider are the spiced fries. The other night, my friends ordered and polished off every last piece of the shoestring potatoes.We each ordered a Kebab Plate which includes a choice of one kebab, two side dishes, yogurt, herbs, spicy picked chiles, and either flatbread or red lentils. My friend’s plate had the lamb kebab, spiced carrots, mashed beets, and the flatbread.I ordered an extra kebab on my plate so we could try all three varieties. The two kebabs I ordered were the marinated chicken and the spiced king trumpet mushrooms. My sides were the mashed eggplant salad and the homemade pickles. In lieu of flatbread, I ordered the red lentils.All the side dishes are purposely cold. It reminds me of eating a mezze platter. My favorite sides were the mashed eggplant salad and mashed beets. The homemade pickles were kind of fun because it had an assortment that included carrots, cauliflower, fennel, and celery. The lentils were mild in flavor and a creamy texture that I liked. My friend enjoyed the grilled flatbread. I am a sucker for flatbread and really wanted to taste it so I sampled a piece the size of a quarter. It was warm, fresh, and chewy.

Of course the real star of The Kebabery are the kebabs. The lamb, the chicken, and the mushroom kebabs were all marinated with delicious spices that lend to a great grill. The lamb kebab was particularly flavorful. The chicken kebab was ever so moist and the pieces with chicken skin were crispy and amazing. The king trumpet mushrooms were also quite delicious. This option really gives vegetarians the opportunity to enjoy a full meal.Every ingredient used at The Kebabery is organic. With that said, I think the prices are very reasonable. A sandwich goes for $12 and a kebab plate runs $15. Another thing to note is that there is no tipping at The Kebabery. This tells me that the staff at The Kebabery are paid a fair wage and the prices you pay go towards that. I like this innovative approach and I’ll be back when I don’t feel like cooking.

Farley’s East, a cafe located in Uptown Oakland has been around for eight years. Since it is close to work, I occasionally stop by for an espresso beverage. They recently expanded and took over the space next door that used to be Subway. Doubling in size and having an actual kitchen is allowing Farley’s to do a whole lot more.
I attended a media event a few weeks ago at Farley’s to check out the renovation and try some of their menu items, including a few new ones. The extended space has a beautiful new counter where you not only can order a latte, but can grab a local beer or wine on tap.

Avocado toast is a new breakfast item at Farley’s. Everyone’s doing avocado toast, right? What’s different about their version is a little olive oil, a sprinkling of Japanese 7 spice (from Oaktown Spice Shop) and micro greens. On top of a perfectly crusty slice of Acme levain, my satisfaction has been met.I had the opportunity to sample some salads that I personally would never order for myself. Replacing croutons with chickpeas on both the Whole Health Protein Bowl and the Uptown Caesar, the healthy factor has increased. For the health conscious, these vegan salads have a great assortment of fresh vegetables and the variety of textures are reasons these salads stand out.Another favorite for me was the chipotle mac and cheese which is a new menu item. The smokiness adds another dimension to the Gruyere cheese. This might be a dish you share with a friend as I found it to be quite heavy.For those that go to Farley’s for their panini, don’t fret because the panini press is still around. Actually, the sandwich menu has many options that are either grilled on the panini press, toasted in the oven, or meant to be eaten cold. They’ve also added a new refrigerator section where you can “Grab & Go” pre-made items. I think this is great idea and will work well for the lunch crowd.

I really like the expansion and improvements at Farley’s East. It is clear this coffee shop has a strong sense of community. They support and partner with local food suppliers, they display the work of local artists, and the coolest thing is they set up the first urban parklet in Oakland.

If you live in the San Francisco Bay Area, you have likely seen or heard of the PBS show “Check Please, Bay Area.” This is the television show where three Bay Area residents review their favorite restaurant. Each of the three people have the opportunity to dine at the restaurants that the other two choose. They come together on the show to talk about the three restaurants. “Check Please, Bay Area” is now in its twelfth season. The original show was launched in Chicago. One episode even featured Barack Obama, as one of the diners, when he was just a State Senator.

Season 12, episode 7 aired this past Thursday and featured two East Bay restaurants. The first was Monkey King Pub and Grub in Alameda. They describe the restaurant as Asian fusion food. From the food pictures, it looks more like Chinese American party food. Either way, the food looks awesome and I can’t wait to give it a try.

The second restaurant featured on the show was Farmstead at Long Meadow Ranch in Saint Helena. The farm to table restaurant has an array of fresh and comfort food that has me wanting to make the drive up to Napa County.

The final restaurant featured on this episode is the reason behind this blog post. I was watching the screening of “Check Please, Bay Area” at Grand Lake Kitchen in Oakland. They were hosting a viewing party and my BFF found out about it and bought us tickets. The ticket included entrance, two drink tickets, and light nosh.

As soon as we arrived, we went to the bar to select our first drink. We went with the boozy slushy of the day which was a Grapefruit and Gin cocktail. It was sour, which I am a fan. The umbrella in the drink was a prediction of a fun evening to come.

The waitstaff began passing out appetizers. Fried chicken sliders were the first to come out and when it reached our table there was just one left. I insisted my BFF take it. Another tray of sliders came from another direction and they were all gone right as it reached me. I was thinking I might completely miss out on the sliders. “Light nosh” might be zero nosh for me. I decided to alert one of the waitstaff and she apologized and said she would return with some more.

There were actually two types of sliders, fried chicken sliders and the burger sliders. They were both delicious and included homemade pickles. We also had egg salad on rye toast topped with fried chicken skin. These were mini versions of the popular open faced sandwich they normally serve on the menu.Pickled shrimp crostini were also passed. I was surprised that the flavors were subtle.I really enjoyed the flavor and texture of the tempura fried mushrooms, but they were a bit greasy.There was also a smoked fish display with bagel chips, cream cheese and all the fixings. I suspect this is similar to the “smoked fish tower” that is on their menu.

The food kept coming out and there was never going to be a shortage of sliders. Light nosh was actually heavy nosh. I was full before the show started.

The owner May Seto Wasem made a speech and introduced Rene, the diner who nominated the restaurant to be on the television show. We all then watched the show together as it aired for the first time.

It was a great show and a fun evening. I suspect that with the fame of Grand Lake Kitchen being on tv, there might be longer wait times. I would recommend avoiding weekends.

In February, I heard about a new cookbook called Salt Fat Acid Heat (SFAH) that was going to be published in a few months. In this book, the author, Chef Samin Nosrat, another Chez Panisse alumni explains how using these four elements properly can help anyone become a better cook. Chef Nosrat describes how salt enhances flavor, fat carries flavor and provides texture, acid balances flavor, and controlling heat creates texture. I was immediately intrigued because I wanted to learn the simple science of this and be able to rely less on recipes. The cookbook has actually taken Chef Nosrat five years to write and it has finally been released. To celebrate, Chef Dominica Rice threw a party at her restaurant Cosecha in Oakland today. Chef Nosrat and artist Wendy MacNaughton were present to sign books. MacNaughton includes tons of illustrations that makes the book fun and appealing. They were both friendly and down to earth people and meeting them was an honor. What kind of party doesn’t provide good food? Not this one. Chef Rice not only hosted this event, but she and her crew catered delicious food. They served chicken tamales, as well as nettle and corn tamales. They also served duros, the Mexican puffed wagon wheels. With a little lime and chili sauce, I couldn’t stop munching on these.The one recipe we got to try from the SFAH cookbook was the Green Goddess Dressing which was used as a dip for the fresh jicama. I can’t wait to make this.To drink, we had delicious horchata and cucumber lime agua fresca. I really wish these were in the cookbook. Chef Rice… When are you writing a cookbook? I have browsed the book and am super excited to go through this cookbook page by page from beginning to end and be able to use SFAH properly in my own cooking.
Today was a great day! Congratulations Chef Nosrat and thank you Chef Rice!

Daughter Thai opened up about four months ago in Montclair Village in Oakland. I dined there once in December shortly after they opened and was pleasantly surprised by the space, the food, and the ambience. I found it to be a typical Montclair crowd, which is family friendly. I’ve been wanting to go back ever since and yesterday was the perfect evening to go as the restaurant was celebrating the Thai New Year.

Daughter Thai was decorated with multi colored pennant flags on the inside and outside of the restaurant. They also had carnival games, music, and dancing. Even the staff was festive wearing costumes and makeup in celebration of the New Year.

Before we ordered, one of the staff came by with a tray of fried grasshoppers and fried worms, a Thai street food. At first I passed thinking to myself, “I have to pay to eat grasshoppers and worms? Shouldn’t someone pay me?” After second thought, I called her back. This is an exotic specialty and an opportunity. I bought the grasshoppers. My friend wasn’t brave enough to try, so I ate all three. I’m not sure how to describe them. They were just crunchy and didn’t really go down easily. It was sort of like eating a pumpkin seed shell. I’m glad I tried it as it will be an unforgettable experience. One of the dishes we ordered was the Southern Fish Curry or “Gang Thai Pla.” It is described as a pickled fish stew in tumeric, lemongrass, and exotic herbs with squash, eggplant, and green beans served with crispy pork belly and vermicelli noodles. When I ordered it, the waiter seemed to discourage ordering it by disclosing that this was a very authentic Thai dish that is very spicy and very fishy. We like authentic, spicy, and fishy, so we went with it. It ended up that my friend liked it and I didn’t. She did prefer eating the stew with rice instead of the noodles that came with it. It had a funk to it and the fermentation was too pungent for my taste.We also ordered the Chef’s Secret Menu which was Thai Herbed Chicken & Rice or “Khao Mok Gai.” It is something that is not always on their menu. It includes herbed chicken with fragrant yellow rice, potato stuffed roti, and bone broth. This was a perfect dish for my friend and I to share. I thought it was delicious and a great combination platter. I also have some recommendations from my first visit to Daughter Thai. I enjoyed the Tom Kha, which is coconut soup with mushrooms, tomato, cabbage, galangal, kaffir lime leaves, lemongrass, cilantro, and green onions. It had an excellent balance of flavors. The Ahi Scoops are pan seared sesame crusted Ahi tuna, cucumber, seaweed salad, crispy yam, dill, lemongrass, and chili lime. This is not a Thai dish to me, but it is one you want to make sure you order.Although I have not eaten everything from the Daughter Thai menu, I already have a favorite. The crab fried rice is bomb. It’s got Dungeness crab meat, twice cooked rice, cage free egg, onion, tomato, and cilantro. It’s a simple dish that I could eat all the time.If you enjoy Thai food, make your way to Daughter Thai in Montclair Village. They have some of the best and authentic Thai food in the Bay Area. Happy Thai New Year!